The unmissable food and wine appointments make their return to the Swiss Diamond Hotel, an exclusive location has joined the Excellence Magazine Hotel Collection. The romantic and picturesque setting of the Ristorante Lago, on Friday 28th October starting at 7 p.m., will play host to the culinary show of chef Gianfranco Vissani.
His career started in Umbria, where he was born, as a young student in the Spoleto State Hotel School when he became noticed for his special vocation for cooking and continued with him travelling around the world, out to discover original ingredients, spices and the techniques of famous chefs such as Ramponi, Rispoli and Giovanni Gavina.
As the promoter of a style that is all his own but at the same time with a very firm basis, with pure and essential balance and striving for perfection, Gianfranco Vissani creates dishes in which the international touch – gained over years of training abroad – blends with the elements of traditional cooking, combining sophistication and genuine alternation of flavours. In each of his masterpieces the gourmet painter conjures up the Taste Memory: the extra-fine art intimately linked to the palate, techniques, colours and emotions.
The accent will be precisely these emotions at the dinner on 28th October at the Swiss Diamond Hotel’s Ristorante Lago, a refined food and wine point of reference not only for the entire Ticino Canton, but for Northern Italy too.
The Umbrian chef will amaze guests with an unforgettable series of delights that opens with Battuto di scampi, celery cappuccino with flakes of black truffle, Wild Seabass with rosemary and black cabbage, reduced black tea sauce, Caesar’s mushrooms with balls of oil and white truffle jelly in Sagrantino continuing with Ravioli filled with burrata cheese and basil with perch in Cuvée Secret and Spaghetti tea-style with moscato grape, papaya flour and bottarga (fish egg) cream and ending with Duck with white truffle, puree of carrot and courgette parmesan. The evening will conclude with a sweet memory, Gianduia with salt and rosemary and the traditional petits fours.